Type what you have

Ingredients

• ✓ chocolate chip
• marshmallow
• graham cracker

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread chocolate chips in the bottom of a glass baking dish. Arrange marshmallows on top.
3. 3 Bake in the preheated oven until chocolate softens and marshmallows are golden brown, 5 to 10 minutes. Let dip cool, about 5 minutes.
4. 4 Serve graham crackers alongside the dip.

By Robert Hoffman

Ingredients

• ✓ chocolate chip
• watermelon
• half-and-half
• candy sprinkle

Instructions

1. 1 Cut watermelon into 8 wedges, keeping them together. Place on a serving dish.
2. 2 Combine chocolate chips and half-and-half in a microwave-safe bowl. Microwave for 25 seconds; stir until chocolate chips fully melt into cream. Microwave in 5- to 10-second intervals as necessary until melted.
3. 3 Spoon melted chocolate over watermelon, stopping before rind; top with a generous portion of sprinkles.

By Katherine Martinelli

Ingredients

• ✓ chocolate chip
• black bean
• water
• brownie mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Blend black beans and water together in a blender until smooth; pour into a bowl. Stir brownie mix into black bean mixture until batter is smooth; fold in 1/2 cup chocolate chips. Pour batter into prepared baking dish. Sprinkle remaining 1/2 cup chocolate chips over batter.
3. 3 Bake in the preheated oven until a toothpick inserted 2 inches from the side of the pan comes out clean, 25 to 27 minutes. Cool brownies completely on a wire rack before cutting into squares.

By Mary B Smith

Ingredients

• ✓ chocolate chip
• red velvet cake mix
• egg
• vegetable oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix cake mix, eggs, and oil together in a bowl until well mixed; fold in chocolate chips. Roll dough into 24 balls and arrange on an ungreased baking sheet.
3. 3 Bake in the preheated oven until lightly browned around the edges, 7 to 9 minutes.
4. 4 Cool on the baking sheet 2 to 3 minutes before transferring to a wire rack to cool completely, 15 to 20 minutes.

By rosebud15404

Ingredients

• ✓ chocolate chip
• mascarpone cheese
• heavy cream
• vanilla extract

Instructions

1. 1 Mix mascarpone cheese, whipping cream, and vanilla together in a bowl.
2. 2 Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
3. 3 Fold melted chocolate into mascarpone cheese mixture. Refrigerate until set, 1 to 2 hours.

By mistressmary

Ingredients

• ✓ chocolate chip
• egg white
• lemon juice
• white sugar

Instructions

1. 1 Preheat oven to 225 degrees F (110 degrees C). Line 2 baking sheets with silicone baking mats.
2. 2 Whisk eggs whites and lemon juice together in a bowl until thick, white, and foamy. Add sugar a spoonful at a time, whisking constantly, until meringue is shiny, thick, and holds its shape.
3. 3 Transfer meringue to a piping bag. Pipe 12 bone shapes onto a prepared baking sheet. Pipe 12 puffs to resemble ghosts onto the remaining baking sheet.
4. 4 Bake in the preheated oven until dried and firm, about 1 hour. Turn off the oven, close the door, and cool until completely dried, about 1 hour more.
5. 5 Dip the tip of a toothpick into melted chocolate and dot chocolate "eyes" on each of the ghosts.

By John Mitzewich

Ingredients

• ✓ chocolate chip
• pecan
• caramel
• water
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange pecans on a baking sheet.
3. 3 Bake pecans in the preheated oven until fragrant and lightly browned, 7 minutes.
4. 4 Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
5. 5 Line a baking sheet with aluminum foil; grease with butter.
6. 6 Combine caramels, water, and butter in a saucepan over low heat; cook, stirring occasionally, until caramels are melted and smooth. Fold in pecans.
7. 7 Drop caramel mixture by the spoonful onto the prepared baking sheet. Allow to cool and harden.
8. 8 Drizzle chocolate over caramel nut clusters. Refrigerate to set, about 1 hour.

By AnastasiaLS1

Ingredients

• ✓ chocolate chip
• confectioners sugar
• egg substitute
• butter
• mint extract
• vanilla extract

Instructions

1. 1 Line a baking sheet or plate with waxed paper.
2. 2 Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula.
3. 3 Beat confectioners' sugar, egg substitute, and butter together in a bowl with an electric mixer until smooth and creamy. Add melted chocolate and beat until incorporated. Beat mint extract and vanilla extract into chocolate mixture until light and fluffy.
4. 4 Drop chocolate mixture by the heaping teaspoonful onto prepared baking sheet. Chill in the refrigerator until firm, at least 4 hours.

By Allrecipes Member

Ingredients

• ✓ chocolate chip
• graham cracker
• butter
• brown sugar
• marshmallow

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line an 8x8-inch square pan with aluminum foil, leaving a 1-inch overhang on sides.
2. 2 Crumble graham crackers in a bag; pour into a bowl. Stir in butter and brown sugar until well mixed. Press graham cracker mixture into bottom of prepared pan to form crust.
3. 3 Bake in the preheated oven until crust is lightly browned and smells toasted, about 7 minutes.
4. 4 Remove the pan from the oven; cover crust evenly with marshmallows. Sprinkle chocolate chips over marshmallows.
5. 5 Bake in the preheated oven until chocolate chips are melted and marshmallows are browned, about 3 minutes.
6. 6 Let s'mores rest in the pan until cool, about 30 minutes. Refrigerate until set, about 45 minutes. Remove from the pan and cut into squares.

By Darryn JoHana

Ingredients

• ✓ chocolate chip
• white sugar
• milk
• butter
• vanilla extract

Instructions

1. 1 Stir together sugar, milk, and butter in a saucepan over medium heat; bring to a boil. Cook at a rolling boil for 30 seconds, then immediately remove from the heat.
2. 2 Add chocolate chips and vanilla to the saucepan; stir until chips are completely melted. Pour immediately over warm brownies.

By CRUNCHM

Ingredients

• ✓ chocolate chip
• chocolate sandwich cookie crumb crust
• coffee ice cream
• hot fudge topping
• chocolate sandwich cookie
• whipped topping
• chocolate syrup

Instructions

1. 1 Freeze crust until firm, about 30 minutes.
2. 2 Meanwhile, place 1/2 of the coffee ice cream into a bowl, and let it soften, about 10 minutes. Return remaining ice cream to the freezer. Mix softened ice cream with mini chocolate chips. Spread mixture in an even layer over the frozen crust. Cover with plastic wrap and freeze for 2 hours.
3. 3 Heat fudge topping in the microwave on low until just warm and easy to pour, about 30 seconds. Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into fudge topping.
4. 4 Remove pie from the freezer and layer fudge mixture over ice cream layer. Cover with plastic wrap, and return to the freezer for 2 hours.
5. 5 Take remaining frozen coffee ice cream out of the freezer, and allow to soften, about 10 minutes. Spread ice cream over fudge layer. Cover with plastic wrap, and return to the freezer for 2 more hours.
6. 6 Remove pie, and spread whipped topping over top. Sprinkle with reserved cookie crumbs to garnish. Cover with plastic wrap and freeze for 2 more hours, or for best results, 8 hours to overnight.
7. 7 Cut the pie into serving pieces and drizzle each serving with about 1 tablespoon chocolate syrup.

By Lisawas

Ingredients

• ✓ chocolate chip
• sugar
• corn syrup
• water
• orange flavoring
• vanilla wafer
• hazelnut
• candy sprinkle

Instructions

1. 1 Combine the chocolate chips, sugar, corn syrup, and water in a glass or metal bowl. Place the bowl over a pot of simmering water to melt the chocolate chips, stirring occasionally. Once the chips are melted, stir the orange flavoring into the mixture and remove from the heat.
2. 2 Meanwhile, mix together the vanilla wafers and hazelnuts in a bowl; set aside. Pour the chocolate mixture into the bowl; mix until evenly coated. Shape the mixture into small balls; decorate with the candy sprinkles.

By Purefusion

Ingredients

• ✓ chocolate chip
• devil's food cake mix
• water
• egg
• vegetable oil
• vanilla frosting

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners, preferable dark-colored or Halloween-themed ones.
2. 2 Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until batter is smooth and creamy, about 2 minutes. Spoon batter into the prepared muffin cups, filling each 3/4 full.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 21 minutes. Remove from oven and cool tins on a wire rack for 15 minutes. Remove cupcakes from the tins and cool completely on a wire rack before decorating, about 1 hour.
4. 4 Spoon frosting in an pastry bag or a plastic bag with the corner cut off. Pipe strands of frosting onto the top and bottom of the cupcakes, leaving an oval eye shape exposed in the middle. Pipe 2 dots in the exposed middle for the mummy's eyes. Place 2 chocolate chips flat-side up in the middle of each dot for the pupils.

By pieperle

Ingredients

• ✓ chocolate chip
• cornflake cereal
• confectioners' sugar
• peanut butter
• butter
• vegetable oil

Instructions

1. 1 Mix cornflakes cereal, confectioners' sugar, peanut butter, and butter together in a bowl. Scoop mixture using a melon baller into balls and arrange on a plate or baking sheet. Refrigerate until solid, at least 3 hours.
2. 2 Place chocolate chips and oil in a microwave-safe glass or ceramic bowl. Heat in 30-second intervals, stirring after each interval, until melted, 1 to 3 minutes.
3. 3 Grease a baking sheet.
4. 4 Gently roll peanut butter balls in melted chocolate until evenly coated; arrange on the prepared baking sheet.

By Allrecipes Member

Ingredients

• ✓ chocolate chip
• plant-based butter
• icing sugar
• vanilla extract
• salt
• all-purpose flour

Instructions

1. 1 Preheat oven to 325 degrees F (160 degrees C).
2. 2 Beat Becel® Salted Plant-Based Bricks and sugar until well blended and lightened in color, about 2-3 minutes. Stir in vanilla extract and salt until combined.
3. 3 Add flour until you almost have a ball of dough. Stir in mini chocolate chips and mix until the dough comes together.
4. 4 Divide dough into sixteen 1/2-inch to 1-inch (1.25 to 2.5-cm) balls, flattening with a fork dipped in flour or icing sugar. Arrange on baking sheets.
5. 5 Bake 12 to 17 minutes or until edges and bottoms are very lightly browned. Transfer cookies to wire rack and cool completely.

By Becel

Ingredients

• ✓ chocolate chip
• cooking spray
• almond
• brown sugar
• maple syrup
• butter

Instructions

1. 1 Line a baking sheet with aluminum foil; spray lightly with cooking spray. Reserve 2 tablespoons of almonds and sprinkle the rest evenly over the foil.
2. 2 Combine brown sugar and maple syrup in a 2-quart saucepan over medium heat. Cook and stir until sugar is dissolved and caramel mixture comes to a full boil, about 10 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Turn oven off once preheated; place prepared baking sheet in the oven to warm.
5. 5 Attach a candy thermometer to the saucepan with the caramel mixture. Add butter. Cook, stirring occasionally, until the mixture reaches 300 degrees F (149 degrees C) or until a small amount dropped into ice water forms a hard, brittle strand, about 20 minutes.
6. 6 Remove baking sheet from the oven and immediately pour the caramel mixture over the almonds. Spread evenly to about 1/4-inch thickness. Sprinkle remaining almonds and chocolate chips over open spaces. Spread chocolate evenly once melted. Let brittle cool completely, at least 30 minutes. Break into pieces.

By nikschik

Ingredients

• ✓ chocolate chip
• confectioners' sugar
• peanut butter
• margarine
• brown sugar
• vanilla extract

Instructions

1. 1 Grease a 10x15-inch jelly roll pan.
2. 2 Mix confectioners' sugar, peanut butter, margarine, brown sugar, and vanilla together in a bowl. Press peanut butter mixture into the prepared pan.
3. 3 Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
4. 4 Pour melted chocolate evenly over peanut butter layer. Let buckeye bars cool completely before cutting into squares.

By BUCKEYEMJ

Ingredients

• ✓ chocolate chip
• all-purpose flour
• butter
• confectioners sugar
• vanilla extract
• vegetable shortening

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine flour, butter, confectioners' sugar, and vanilla extract in a bowl until smooth. Reserve ¼ chocolate chips; stir remaining ¾ chips into dough until evenly distributed. Roll dough into 24 small logs; place on a baking sheet.
3. 3 Bake in the preheated oven until slightly golden around the edges, 15 to 20 minutes. Cool on the baking sheet for 10 minutes before transferring cookies to a wire rack to cool completely.
4. 4 Melt shortening in a small saucepan over medium-low heat; stir in reserved ¼ chocolate chips until melted, about 5 minutes. Dip cookies into melted chocolate; return to the baking sheet. Refrigerate until firm.

By patticake

Ingredients

• ✓ chocolate chip
• ✓ chocolate chip
• brown sugar
• butter
• vanilla extract
• all-purpose flour
• sweetened condensed milk
• peanut butter

Instructions

1. 1 Mix brown sugar and butter together in a large bowl until light and fluffy, about 3 minutes. Add vanilla extract and beat until combined. Add flour in batches, alternating with condensed milk, mixing dough until combined. Stir in 2 cups chocolate chips.
2. 2 Line a 9x11-inch baking pan with parchment paper. Press the cookie dough into the pan using a spatula. Cover with plastic wrap and refrigerate at least 3 hours.
3. 3 Combine peanut butter and 2/3 cup chocolate chips in a microwave-safe bowl; heat in the microwave until smooth, about 45 seconds. Pour over the cookie dough and spread evenly. Chill for 1 hour.

By dennis

Ingredients

• ✓ chocolate chip
• cooking spray
• butter
• graham cracker
• butterscotch chip
• miniature marshmallow
• sweetened condensed milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square pan with cooking spray.
2. 2 Mix melted butter and graham cracker crumbs together; press into an even layer at the bottom of the pan. Top with chocolate chips, butterscotch chips, and marshmallows. Drizzle sweetened condensed milk on top.
3. 3 Bake in the preheated oven until bubbly, 17 to 20 minutes.
4. 4 Let cool, about 30 minutes. To make it easier to cut into bars, cover with plastic wrap and chill, about 30 minutes.

By Tonna Jacobson

Ingredients

• ✓ chocolate chip
• almond flour
• baking soda
• salt
• grapeseed oil
• agave nectar
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk almond flour, baking soda, and salt together in a bowl. Stir grapeseed oil, agave nectar, and vanilla extract together in a separate bowl. Mix oil mixture into almond flour mixture until dough is just combined. Fold chocolate chips into batter.
3. 3 Form dough into 1/2-inch balls and press onto the prepared baking sheet.
4. 4 Bake in the preheated oven until edges are lightly browned, 7 to 10 minutes.

By elanaspantrycom

Ingredients

• ✓ chocolate chip
• cooking spray
• vegetable oil
• water
• egg
• double-chocolate brownie mix
• apricot jam

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan generously with cooking spray.
2. 2 Mix oil, water, and eggs together in a bowl. Stir in brownie mix until just moistened. Spread 2/3 of the batter into the prepared pan.
3. 3 Bake in the preheated oven for 25 minutes.
4. 4 While brownies are baking, warm apricot jam in a small saucepan over medium-low heat.
5. 5 Remove brownies from the oven and sprinkle chocolate chips over top. Spread warm jam over the entire surface. Drop spoonfuls of the remaining brownie batter over the surface of the jam.
6. 6 Return to the oven and continue to bake until edges are dry but brownies still look slightly underdone, 20 to 25 minutes. Remove from the oven and allow to cool.

By Bringhomethebakin'

Ingredients

• ✓ chocolate chip
• egg
• olive oil
• sugar
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 365 degrees F (185 degrees C). Line a baking sheet with parchment paper.
2. 2 Cream together eggs, olive oil, and sugar in a bowl using an electric mixer until smooth and pale gold in color. Add flour, baking powder, and salt and mix until just combined. Fold in chocolate chips. Shape dough into a ball and refrigerate for 30 minutes.
3. 3 Use a teaspoon to drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches of space in between as cookies will spread. Refrigerate leftover dough to bake in batches.
4. 4 Bake in the preheated oven until just golden around the edges, about 8 minutes. Allow to cool for 2 minutes on the baking sheet before transferring to a cooling rack.

By Buckwheat Queen

Ingredients

• ✓ chocolate chip
• chocolate hazelnut spread
• white sugar
• water
• heavy cream
• sea salt
• cocoa powder
• sea salt

Instructions

1. 1 Heat chocolate-hazelnut spread in a metal bowl over a saucepan of gently simmering water and stir until warm, smooth, and easily stirred, about 5 minutes. Remove the bowl from heat.
2. 2 Dissolve sugar in 2 tablespoons water in a small saucepan over medium heat. Brush the sides of the saucepan with a moistened pastry brush occasionally as mixture cooks. Increase heat to medium-high, bring syrup to a boil, and cook until syrup is a deep amber color, brushing down the sides and swirling the saucepan occasionally to prevent scorching, about 4 minutes.
3. 3 Pour in cream while stirring. Reduce heat to low and cook, stirring continually, until a smooth caramel develops, 5 to 10 minutes. Gently stir into melted hazelnut spread with 1/4 teaspoon sea salt. Refrigerate caramel mixture until firm, at least 3 hours.
4. 4 Spread cocoa powder into the bottom of a wide, shallow bowl.
5. 5 Scoop caramel mixture with a melon baller into 1 tablespoon portions, then roll in cocoa powder to coat and arrange onto a baking sheet. Cover truffle balls with plastic wrap and chill in the refrigerator, 8 hours to overnight.
6. 6 Line a 13x9x2-inch baking sheet with aluminum foil.
7. 7 Heat chopped chocolate in a metal bowl set over a saucepan of gently simmering water, stirring frequently until chocolate is melted and smooth and reaches 115 degrees F (46 degrees C). Remove the bowl from heat.
8. 8 Working quickly, submerge each chilled truffle ball in melted chocolate. Lift truffles from chocolate with a fork and tap the fork against the side of the bowl to remove excess coating. Transfer truffle to the prepared baking sheet. Repeat with remaining truffle balls.
9. 9 Sprinkle finished truffles lightly with coarse sea salt before chocolate hardens. Let stand until coating sets completely, at least 1 hour.

By MariaTheSoaper

Ingredients

• ✓ chocolate chip
• cooking spray
• peanut butter
• corn syrup
• brown sugar
• butter
• crispy rice cereal
• peanut

Instructions

1. 1 Coat an 8-inch square baking dish with cooking spray.
2. 2 Cook and stir peanut butter, corn syrup, brown sugar, and butter together in a large saucepan over medium-low heat until boiling. Fold in crispy rice cereal and peanuts; press into the prepared baking dish.
3. 3 Sprinkle chocolate chips evenly over top hot peanut butter mixture. Let chocolate chips melt; spread chocolate over top in an even layer.
4. 4 Refrigerate until peanut butter mixture hardens, about 1 hour.

By FourMs

Ingredients

• ✓ chocolate chip
• butter
• brown sugar
• sugar
• salt
• baking soda
• vanilla extract
• egg yolk
• all-purpose flour

Instructions

1. 1 Microwave chocolate chips and butter in a microwave-safe mug until melted, about 20 seconds. Add brown sugar, white sugar, salt, baking soda, and vanilla extract; mix together until combined. Stir in egg yolk. Add flour; mix until batter is blended and smooth.
2. 2 Cook in the microwave until crust forms but center is still fudgy, about 35 seconds. Add 5 to 10 seconds for a drier consistency.

By ibugg

Ingredients

• ✓ chocolate chip
• all-purpose flour
• white sugar
• baking powder
• salt
• butter
• egg
• milk
• cherry pie filling

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 2-quart casserole dish with cooking spray.
2. 2 Melt chocolate chips in a microwave-safe glass measuring cup in 20-second intervals until smooth, stirring after each interval. Let stand for 5 minutes to cool slightly.
3. 3 Combine flour, sugar, baking powder, and salt in a medium bowl. Cut in butter with 2 knives or pastry blender until dough is a uniform crumbly texture. Beat egg into melted chocolate, then stir in milk; stir into flour mixture until well blended.
4. 4 Pour cherry pie filling in an even layer in the bottom of the prepared dish. Drop batter by spoonfuls in a random pattern over cherries.
5. 5 Bake in the preheated oven until top crust is not doughy when lifted, 40 to 45 minutes. Serve warm.

By chellebelle

Ingredients

• ✓ chocolate chip
• chocolate cake mix
• instant chocolate pudding mix
• vegetable oil
• egg
• water
• sour cream
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
2. 2 Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.
3. 3 Bake in the preheated oven for 1 hour. Allow to cool.

By Lisa S

Ingredients

• ✓ chocolate chip
• cooking spray
• yellow cake mix
• brown sugar
• milk
• egg
• butterscotch chip
• walnut

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan with cooking spray.
2. 2 Stir cake mix and brown sugar together in a large bowl. Mix in milk and egg until well blended. Fold in butterscotch chips, chocolate chips, and walnuts. Spread dough evenly in the prepared baking pan.
3. 3 Bake in the preheated oven until edges start to pull away from the sides of the pan, 25 to 30 minutes.

By Sara Homsher

Ingredients

• ✓ chocolate chip
• egg
• brown sugar
• sugar
• vanilla extract
• vegetable oil
• self-rising flour
• oat

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 In a large bowl, stir together the eggs, brown and white sugars, and vanilla. Add the oil and mix to combine. In a separate bowl, combine the flour and the oats. Gradually, stir flour mixture into egg mixture 1/2 cup at a time, stirring until completely mixed. Fold in chocolate chips. Spread the mixture evenly onto a baking sheet.
3. 3 Bake in the preheated oven for 13 minutes. Remove from oven still slightly gooey, and let cool for 3 minutes before cutting into squares. Then cool on a wire rack for 10 minutes. Store in an air-tight container.

By Kimberly32